Ingredients:

• 2 teaspoons Xylitol…
  
• 2 teaspoons poultry seasoning
  
• 1/2 teaspoon anise seed
  
• 1 teaspoon half salt
  
• 1 teaspoon coarsely ground black pepper
  
• 1 teaspoon garlic powder
  
• 1 pound extra lean ground pork
  
• 2 Green chili peppers this optional – use the fine chilies

Directions:

• Mix all the spices together
• Sprinkle over ground pork
• Mix gently until well combined
• Use a 1/4 cup to measure portions
• Flatten each sausage and pan sear for 3 minutes each side.

Credit:  R D Ritchie Persaud

Ingredients:

• 6 Strips Low Sodium Turkey Bacon
• 6 Whole Eggs
• Ground Black Pepper

Directions:

• Preheat oven – 350 and lightly spray a 6 cup muffin tin (I used Pam)
• Cut each strip of ‘raw’ bacon in half – 1 strip lines 1 cup in ‘X’ (cross over) fashion
• Break 1 egg into each cup
• Add ground pepper to taste (Note: You can add 1/2 salt if you wish… also you can add some shredded cheese on top I just didn’t have any Poon approved left in the house so I omitted – but remember ‘if’ you add cheese it counts as a ‘snack’)
• Bake for approx. 12-15 mins (depends on your oven and how you like your eggs i.e. if you like them hard eggs then bake longer)

Note: 1 Turkey Bacon Egg Cup is a serving for Phase 1

Credit:  Linda Berridge

Dinner for Four (Tuna Patties & Mixed Greens – Oil & Vinegar)
Phase 1 – Tuna Patties (Serves 4 – 3 Patties Each)

Ingredients:

• 4 Cans low sodium tuna – Drained well
• 2 Whole Eggs – Cracked…
  
• 4 Green Onions – Chopped
  
• Cracked Black Pepper – To taste
  
• Dill – To taste
  
• Garlic Powder – To taste
  
• Lemon Infused Olive Oil – 2 Tbl

Directions:

• Mix above together and form into 12 balls (just a bit bigger then a golf ball) flatten to approx. ¼ thickness
• Heat 1 tbl of oil in pan to medium-high heat and place 6 patties and cook (without moving/turning – If you move them around they may fall apart best to drop and leave them alone) for 3-4 minutes (you want them golden brown) flip and repeat
• Repeat with 2nd tablespoon of oil and remaining 6 patties

Don’t you just LOVE when ‘all’ in the family eats the same meal? Well all by my Dad that is – I could NOT pay him to eat Tuna or Salad

Credit:

Linda Berridge

Phase 1

Ingredients:

• 4 chicken breasts, cut into 1 inch cubes
• 2-3 tbsp of canola or olive oil
• 1 tbsp of onion powder or more if you like
• 2 garlic cloves minced
• 1 tbsp paprika (I like it with a lot so you could do less – 1/2 tbsp)
• 1/8 tsp xanathan gum wisked in about 1 tbsp water
• 2 tsps half salt
• 1/4 tsp pepper

Directions:

• Cut up chicken breasts into 1 inch cubes.  
• Put oil in a deep saucepan and add chicken. 
• Stir fry for a few minutes.

Phase 2

Ingredients:

• 4 chicken breasts, cut into 1 inch cubes
• 1 small onion diced
• 2-3 tbsp of canola or olive oil
• 2 garlic cloves minced
• 1 tbsp paprika (I like it with a lot so you could do less – 1/2 tbsp)
• 1/8 tsp xanathan gum wisked in about 1 tbsp water
• 2 tsps half salt
• 1/4 tsp pepper

Directions:

• Cut up chicken breasts into 1 inch cubes.
• Saute onions in oil until translucent.  
• Remove from heat and add paprika, garlic, chicken, salt and pepper. 
• Add enough water so that it almost covers the chicken. 
• Add the xanthan gum mixture and stir.
• Return pan to stove and bring to a boil stirring occasionally. 
• Simmer half covered with the lid for about 20 mins. 
• Stir occasionally.

Serve over cauliflower rice.  It goes nice with cucumber vinegar salad too! 

Credit:  Liz Jaki Streich

Ingredients:

• 1 red cabbage head
• 2 tbs canola or olive oil
• 1/4 cup of vinegar or apple cider vinegar (I have used either one, both are good)
• 4 tbsp of Xylitol or sweetener
• 2 bay leaves
• 1 tsp half salt or more if you like
• 1/4 tsp pepper

Directions:

• Cut the red cabbage into quarters and remove the core. 
• Slice/shred into very thin slices.
• Measure out 1/4 cup of vinegar and add the sweetener. 
• Mix until dissolved.

Apparently, red cabbage is OK for phase 1 or 2.    It is good as a side dish to pork or chicken. Once it is cooled, I transfer them to 1 cup or 2 cup Ziploc containers and freeze them.  Really good.

Credit:  Liz Jakoi Streich

Ingredients:

• 2 lbs fish (catfish, talapia, salmon, halibut, or red snapper)
• 1 tablespoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon ground thyme
• 1/2 teaspoon ground oregano
• 1/4 teaspoon cumin
• 3 tablespoons canola oil

Directions:

• Combine all spices on a plate.
• Heat oil in a skillet.
• Coat fish with spices.
• Cook fillets in melted oil, about 3 min on each side.

Credit:  Deb Spence

Ingredients:

• 1 1/2 pounds meat, sliced into strips about 1/4 to 1/8 of an inch thick
• 1/2 cup No Name Worcestershire sauce (30 mg salt per teaspoon)
• 2 tablespoons lemon juice
• 1 tablespoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon ground ginger

Directions:

• Mix all the ingredients except the meat in a large-sized ziplock bag.
• Add the meat strips, seal the bag and ensure that all the meat gets coated with marinade.
• Place bag in the refrigerator, turning occasionally for about 4 – 6 hours.
• Place the meat strips on dehydrator trays.
• Dry at 145 degrees for 5-7 hours or until completely dry (length of drying time depends on thickness of strips).

Serving size 1/3 of recipe

Credit:  Deb Spence

Ingredients

• 2 tbsp – Carbquik
• 1/2 cup – Unsweetened Almond Milk
• 2 tsp – Xylitol

Directions:

• Mix carbquik and almond milk
• Cook on medium heat for 5 minutes by stirring continuously.  You may add a little bit of water if the mixture starts to get too thick or lower the heat.
• Add xylitol at the end and enjoy hot.

Nutrition:

Serving Size: 1 full recipe (141g)

• Calories 72
• Total Fat  4g
• Saturated Fat 0g
• Trans Fat 0g
• Cholesterol 0%
• Sodium 169mg
• Total Carbohydrate 15g
• Dietary Fiber 14g
• 1g net carb (total carb=15 – dietary carb =14)
• Sugars 0g

• Protein 1g
• Vitamin A 5%
• Vitamin C 0%
• Calcium 10%
• Iron 1%

I hope you guys find it yummy!

Credit:  Neeru Jindal

Ingredients:

• 2 cauliflower heads, cut into florist and boiled/steamed
• 1/4 cup of green onion, I used the green part only, minced or cut up really small
• 1/4 cup grated parmesan cheese OR baby bell light OR allegro cheddar
• 1/4 cup of Almond Flour OR Carbquik
• 1 teaspoon of half salt
• 1/4 teaspoon pepper
• 1 large egg

Directions:

• Preheat oven to 350 degrees F.  Grease 2 nonstick baking sheets or use parchment paper on th baking sheet.
• Cook the cauliflower until just tender, about 10 mins.
• Drain the florets and let cool.  I put them in batched into a dish towel to squeeze the water out.
• Place in food processor in batches and pulse until it looks like grains of rice.  Place in a bowl.
• Measure out 3 packed cups into another bowl.
• Add the remaining ingredients and stir.  I use one of those teaspoon size scooper with the trigger release and scoop the mixture onto the greased baking sheet or parchment paper.  There was about 40 of them about an inch apart Mould it into a tater tot shape.
• Bake for 20 mins and them plop them over and bake for another 10 to 15 mins until brown or crisp on edges.
• Remove from oven and let sit for a few mins.

Serve with sugar free ketchup, hummus or preferred dip.  Any extra purred cauliflower can be used for rice or mashed cauliflower.  Freeze about 10 portions at a time for later use.

Credit:  Liz Jakoi Streich

Ingredients:

Biscuit portion:

• 1 1/2 cups Carbquik
• 1/3 cup water plus a little more to make dough stick together
• garlic powder, black pepper and Mrs. Dash (to taste)
• 2 portions Babybel Light
• Mix up into soft dough and form tube – I cut into approx 12 slices lightly grease muffin tin and push dough into bottombake at 350′ for about 15 mins (they appear soft when done)

Egg Mixture:

• 10 egg whites (I use real, or about 2/3 of a carton)
• 1/4 cup half & half
• mix it up very well (I use my bullet)

Meat and veg:

• Sauté together 6 slices butterball low sodium turkey bacon cut into bite size pieces mushrooms, green pepper, green onion, zucchini, spinach, whatever you have… I even used broccoli slaw most recently
• seasonings – I used pepper, garlic powder, Mrs. Dash

Directions:

• Spoon meat/veggie mixture on top of baked biscuit then spoon egg mixture on top – fill right to edge of muffin cup.
• Bake at 350′ for 20 minutes

Enjoy! By my calculations, and with my ingredients, we are allowed 2 muffins on phase 1.  They freeze and defrost very well, for a quick grab and go breakfast

Credit:  Leanne Brannigan